"Sous vide is the best" or "Reverse sear is the best”. Time to settle it... Sous Vide vs. Reverse sear! Which is the best method to render fat on a tough flat iron steak.
I put my bias to the test in this video. From the day I got my first large Big Green Egg over 10 years ago to my Kamado Joe Classic I’ve been touting that reverse seared steaks are WAY better than sous vide steaks. I often said "Sous vide is for restaurants or hotels where they need to cook for the masses, but a steak cooked over a charcoal fire done right is hands down the best steak".
Well those are some fighting words, but for most of the last decade I didn’t even own a sous vide machine, and it wasn’t until recently when I finally bought one and realized the competition might be closer than I imagined. I told my butcher Peter that I wanted a cut of beef that only the best method could make awesome and he suggested the flat iron steak as while its flavourful and well marbled, it has a large band of gristle running right through the middle that we need to render out.
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Resources to Help Make BETTER Barbecue
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Take control of your Kamado Joe with My Vent Setting Guide
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✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
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Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
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FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
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Gear I’ve used in videos without a discount
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💨 FireBoard Drive - [ Ссылка ]
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